Penne ai Quattro Formaggi with Golden Broiled Top

Why You’ll Love This Recipe

• Luxuriously creamy sauce with balanced flavors from four distinct cheeses.
• Broiled finish gives irresistible spotty-golden patches and bubbly edges.
• Weeknight-easy yet dinner-party fancy in about 35 minutes.
• Uses simple supermarket ingredients with stellar results.

Grocery List

• Produce: 1 small garlic clove (optional), flat-leaf parsley, whole nutmeg (or ground).
• Dairy: Heavy cream, unsalted butter, low-moisture mozzarella, fontina, gorgonzola dolce, Parmigiano-Reggiano.
• Pantry: Dried penne, kosher salt, black pepper.

Full Ingredients

Pasta

• 12 oz (340 g) dried penne
• 1 tbsp kosher salt (for boiling water)

Four-Cheese Sauce

• 2 tbsp (28 g) unsalted butter
• 1 small garlic clove, minced (optional)
• 1 cup (240 ml) heavy cream
• 4 oz (113 g) low-moisture whole-milk mozzarella, coarsely shredded
• 4 oz (113 g) fontina (Val d’Aosta or domestic), coarsely shredded
• 3 oz (85 g) gorgonzola dolce, crumbled
• 1 oz (28 g) Parmigiano-Reggiano, finely grated
• 1/8 tsp freshly grated nutmeg
• Kosher salt and freshly ground black pepper, to taste

For Broiling & Finish

• 1 oz (28 g) low-moisture mozzarella, shredded
• 1/4 cup (20 g) Parmigiano-Reggiano, finely grated
• 2 tbsp chopped flat-leaf parsley, for garnish

Step-by-Step Instructions

Step 1: Heat the broiler and prep your dish

Set your oven rack 6 inches (15 cm) below the broiler element and preheat the broiler to High (about 500–550°F / 260–290°C). Lightly butter a broiler-safe 12-inch (30 cm) skillet or a 2-quart (2 L) baking dish so the pasta won’t stick.

Step 2: Boil the pasta

Bring a large pot (at least 4 quarts / 3.8 L) of water to a boil. Add 1 tablespoon kosher salt, then the penne. Cook until 1 minute shy of al dente per package directions (usually 8–10 minutes). Reserve 1 cup (240 ml) pasta water, then drain.

Step 3: Build the cream base

In a medium saucepan or the same broiler-safe skillet over medium heat, melt the butter. Add the minced garlic and cook for 30 seconds until fragrant, not browned. Pour in the cream and bring to a gentle simmer. Reduce heat and simmer 2–3 minutes to slightly thicken.

Step 4: Melt in the cheeses gently

Lower the heat to the bare minimum. Add mozzarella, fontina, gorgonzola, and Parmigiano in small handfuls, stirring constantly until smooth before adding more. Keep the sauce below a simmer to prevent separation. Stir in nutmeg and a few grinds of black pepper. Taste and add a pinch of salt only if needed (the cheeses are salty).

Step 5: Marry pasta and sauce

Add the drained penne to the cheese sauce. Toss and gradually add 1/2 to 3/4 cup (120–180 ml) reserved pasta water until the sauce is glossy and clings to the ridges but still flows. If you used a saucepan, transfer the sauced pasta to the buttered broiler-safe dish and level the surface.

Step 6: Top and broil to spotty-golden

Sprinkle the surface evenly with the remaining 1 oz (28 g) mozzarella and 1/4 cup (20 g) Parmigiano. Broil 2–4 minutes, watching closely and rotating the pan once if needed, until the top is bubbly with browned, spotty-golden patches.

Step 7: Finish and serve

Let the pasta rest 2 minutes to settle. Garnish with chopped parsley and more black pepper. Serve immediately while the sauce is silky and the top still crisp.

Pro Tips

• Keep it low and slow when melting the cheeses—do not let the sauce boil or it can split.
• Grate/shred your own cheese. Pre-shredded blends often contain anti-caking agents that make sauces grainy.
• Use low-moisture mozzarella for stretch without excess water; gorgonzola dolce gives gentle blue notes without overpowering.
• Salt your pasta water generously and save that starchy water—it’s the key to a glossy, restaurant-style finish.
• If your broiler runs hot, broil with the oven door slightly ajar and watch constantly.

Variations

• Mushroom and truffle: Sauté 8 oz (225 g) sliced cremini in 1 tbsp butter until browned; fold into the sauce and finish with 1/2 tsp truffle oil before broiling.
• Smoky pancetta: Crisp 4 oz (115 g) diced pancetta in the pan first; remove, make the sauce in the rendered fat plus butter, then fold pancetta back in before broiling.
• Green boost: Stir in 2 cups (60 g) baby spinach or 1 cup (140 g) blanched peas with the pasta for color and freshness.

Storage & Make-Ahead

Leftovers keep refrigerated in an airtight container up to 3 days. Reheat gently with a splash of milk or cream: stovetop over low heat, stirring, or covered in a 350°F (175°C) oven for 15–20 minutes, then broil 1–2 minutes to re-crisp. Freezing is not recommended (cream- and cheese-based sauces can separate). For prep-ahead, grate all cheeses up to 3 days in advance and store airtight. You can assemble through Step 5 up to 24 hours ahead (add 2 tbsp extra cream to account for absorption), cover and refrigerate; bake covered at 375°F (190°C) for 15 minutes to heat through, then broil to brown.

Nutrition (per serving)

Approximate: 860 calories; 44 g fat (28 g saturated); 70 g carbohydrates; 3 g fiber; 34 g protein; 980 mg sodium.